Production Team Member Full Time

Frederick Health Hospital, Inc.; Frederick (MD); On-site; USD 24,000 - 32,000; Full time

Job summary

Frederick Health Hospital, Inc. is seeking a dedicated line cook to prepare and portion hot and cold foods for patients, cafeteria and events. You will follow standardized recipes, monitor temperatures, and help minimize waste while maintaining high quality and safety standards.

The role requires working knowledge of HACCP, strong organization and reliable communication with kitchen staff and nursing teams. Expect a collaborative environment with strict food safety and timely meal production.

Qualifications

• Proficiency in preparing hot and cold foods for patients, cafeteria, catering and events.
• Knowledge of HACCP principles and safe food handling.
• Ability to follow recipes and calculate quantities accurately.
• Strong organization and time management skills.
• Familiar with common kitchen utensils and equipment.
• Ability to read labels and work with standardized procedures.

Responsibilities

• Prepare and portion foods per production sheets and recipes.
• Follow menu guidelines to maintain quality and reduce waste.
• Operate kitchen equipment safely and sanitize work areas.
• Maintain temperature logs and production worksheets.
• Communicate professionally with staff and management.
• Assist in other duties as assigned and support team goals.

Skills

Food preparation

HACCP principles

Recipe following

Time management

Kitchen safety

Communication

Education

High School Diploma or equivalent

2+ years food prep experience

Tools

Kitchen equipment

Job description

Description

Job Summary

Performs a variety of tasks and operations to prepare and cook food items as assigned for meal service.

This position supports the Frederick Health mission, vision, core values and customer service philosophy and adheres to the Frederick Health Compliance Program, including following all regulatory requirements and the Frederick Health Standards of Behavior.

Essential Functions:

• Demonstrates competence in food preparation
• Prepares food according to production sheets and standardized recipes
• Follows prep list and menu guidelines to conserve quality and minimize waste
• Uses appropriate equipment, materials and technique
• Store and handles food according to established safety and sanitation procedures
• Correctly uses/follows HACCP and ServSafe safety and sanitation principles
• Washes hands regularly
• Always wears gloves
• Changes gloves regularly
• Thaws, cooks, heats, holds, cools down and reheats food products according to established procedure
• Labels and dates all stored food products
• Rotates and consolidates food product to minimize waste/loss
• Makes efficient use of time and meets deadlines
• Food is delivered on time, in accurate quantities and according to trayline diagrams
• Prioritizes tasks in daily planning
• Preps station for next day
• Maintains temperature logs and Production Worksheets
• Records patient food temperature
• Records cafeteria food temperatures prior to delivery
• Documents numbers of actual prepared food and servings left on Production sheets after each meal
• Maintains sanitation and cleanliness in production areas
• Keeps prep and work areas clean and sanitized
• Sweeps floor when needed
• Cleans and organizes shelves in walk-ins on a daily basis
• Conveys Team Work and Flexibility
• Participates in daily production meetings
• Communicates professionally and in a timely manner with fellow employees and management
• Assists in other areas of responsibility when needed
• Performs other duties as assigned

Required Knowledge, Skills and Abilities:

• Proficiency in the preparation of a variety of hot and cold foods, in large and small quantities, for regular and modified diets for patients, cafeteria, catering and special events
• Must possess principles of HACCP
• Ability to follow standardized recipes and to make simple calculations as to quantities of food product needed
• Demonstrate organization and time management skills
• Working knowledge of kitchen utensils, machines and equipment
• Must be able to read and interpret warning labels
• Ability to follow 8 Steps Production System to maintain nutritional preservation, cost containment, portion control and waste management of food products
• Excellent written and oral communication skills in order to effectively interact with employees, managers and outside customers including patients

Minimum Education, Training, and Experience Required:

• High School Diploma or equivalent preferred
• Minimum of two (2) years of hands‑on experience in the proper preparation, handling, transporting and storage of food preferably in health care, is required

Physical Requirements:

Medium-Heavy Work -- Lifting up to 75 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 35 pounds while walking. Pushing or pulling up to 115 pounds occasionally (no more than once per hour), or requiring walking or standing to a significant degree (about six hours a day)

Repetition-- Repeating the same motion repeatedly places stress on the muscles and tendons. The severity of risk depends on how often the action is repeated, the speed of the movement, the required force and muscles involved

Awkward Posture-- Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity. Awkward postures include repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with your hands or arms, or holding fixed positions

Forceful Exertion-- The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or tools. The amount of force depends on the type of grip, the weight of the object or person, body posture, the type of activity and the duration of the task

Contact Stress-- Pressing the body hard on sharp edges can result in placing too much pressure on nerves, tendons and blood vessels. For example, using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders

Vibration--Operating vibrating tools such as sanders, grinders, chippers; routers, drills and other items can lead to nerve damage.

Working Conditions:

Bloodborne Pathogens Exposure Risk: Category C – NO exposure to blood or body fluids.

Reporting Relationship:

Reports to the Executive Chef; receives direction from Inventory Clerk in manager’s absence, as well as the Director, Food and Nutrition

Disclaimer:

The content of this document reflects the general duties, responsibilities, minimum skills, abilities and competencies necessary to perform the essential functions of the job and should not be considered as an exhaustive detailed description of all the work requirements of the position.

Salary Range:

$17.60 min - $22.89 max

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.